Squash Bisque with Curry & Ginger

(Vegetarian, Vegan)

Submitted by Marybeth Connelly

From Chef Marybeth: This is the most flavorful squash soup recipe I've ever had. The ginger and curry add just the right heat and flavor. The original recipe was a carrot soup created by a friend when we were volunteers fresh out of college. We had no money to go out to eat, and he invented amazing dishes out of pantry staples. He went onto be a chef and restaurateur.

Ingredients

1 squash (butternut or acorn)

1 onion

1 14.5 oz can of tomatoes

3 cloves garlic

1 2” x 2” cube peeled fresh ginger

1 tablespoon curry powder

5 cups vegetable stock

1 cup tomato or V-8 juice

1 tablespoon olive oil

Salt to taste Pepper to taste

½ cup milk

½ stick butter

Instructions

1. Peel squash. Cut into cubes and remove seeds.

2. Dice onion.

3. Mince garlic.

4. Mince ginger.

5. Add olive oil to large pot on medium heat.

6. Add diced onion, minced garlic and minced ginger.

7. Cook and stir gently until onions are translucent.

8. Add curry and stir to cover onion and garlic.

9. Add cubed squash and ginger.

10. Add tomatoes, stock and juice.

11. Boil gently until squash is fork tender.

12. Remove from heat.

13. Puree using an immersion blender in the pot, or transfer solids to food processor or blender.

14. Texture of soup should be essentially smooth and thick.

15. Return to pot if you used the food processor or blender.

16. Stir in milk and butter until blended.

17. Season with salt and pepper to taste.